[CH] Thanksgiving Chilies #2
Uncle Dirty Dave (xrated@ameritech.net)
Thu, 18 Nov 2004 07:18:26 -0600
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Turkey Drumsticks W-Hot Cranberry Sauce
Categories: Poultry, Sauces, Fruit, Chilies
Yield: 2 servings
1 tb Olive oil
2 Turkey drumsticks *
Salt & Ground black pepper
1 Rib celery; chopped
1 Shallot; chopped
1 c Chicken or turkey broth
1 tb All-purpose flour
MMMMM--------------------HOT CRANBERRY SAUCE-------------------------
1 tb Butter
1 Jalapeno pepper; cored,
-seeded and minced
1 Rib celery; trimmed and
-diced
2 tb To 3 tb brown sugar
1 1/2 c Fresh cranberries
Juice of 1 orange (abt 3 tb)
Melt butter in a medium pot. Add the jalapeno and celery; saute over
medium-high heat for 2 minutes or until tender. Add 2 tablespoons
brown sugar, cranberries and orange juice. Bring to a boil. Reduce
heat to medium and cook until the berries pop and the mixture
thickens and forms a sauce, about 5 to 10 minutes, stirring
constantly. Taste before removing from heat. If the sauce isn't
hot-sweet, add the remaining 1 tablespoon brown sugar. Cook for 1
minute to dissolve the sugar.
Heat oil in a Dutch oven. Season turkey with salt and pepper to taste.
Add turkey, celery and shallot to the Dutch oven. Brown turkey on all
sides over medium-high heat, stirring the vegetables occasionally to
prevent burning. Transfer turkey to a plate; pour off any fat and
discard. Add broth to the Dutch oven; stir, scraping up any browned
bits. Return turkey to the Dutch oven, reduce the heat to low and
cover. Simmer turkey for 1 1/2 hours, turning after 45 minutes.
Remove turkey to a serving platter; cover with foil to keep warm.
Place flour in a cup. Stir in 2 tablespoons of the cooking liquid,
making a paste. Stir the paste into the remaining cooking liquid;
simmer for 2 to 3 minutes or until the gravy is slightly thickened.
Serve turkey with gravy and Hot Cranberry Sauce.
* Tester's note: Fresh turkey legs usually come three to a package. If
you cook all three, you may want to increase the amount of celery and
shallot, but the 1 cup of broth will be sufficient.
Yield: 2 servings.
Recipe by cookbook author Bev Bennett.
Printed in St. Louis Post-Dispatch; 17 November 2004
MM Format by Dave Drum - 17 November 2004
Uncle Dirty Dave's Archives
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ENJOY!!!
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